Blueberry Raspberry Pound Cake

Blueberry raspberry pound cake is a delicious dessert for summer when berries are in season. The red and blue berries make this the perfect dish for the Fourth of July!

I’m on a berry kick right now and for good reason—berries are in season! I’m talking strawberries, blueberries and (soon) raspberries. With so much fresh fruit available, I put it to good use and baked blueberry raspberry pound cake.

Before I go any further, I must admit that I actually used frozen berries in the pound cake, but for good reason! Frozen berries typically work better in cakes (especially heavy ones like pound cake).

Berries need to be coated in flour before mixing them in to the batter. Frozen berries hold on to the flour better and will keep the berries from bleeding their color into the batter.

Also, the flour will adhere to the batter and keep the berries from falling to the bottom of the cake while baking! See, frozen berries coated in flour work wonders in pound cake!

Of course, I couldn’t help but have a few fresh berries on the side with my slice of cake 🙂

I used my go-to pound cake recipe and adjusted the measurements slightly so all the batter and berries would fit into a standard 9-inch by 5-inch loaf pan. After a couple test runs, the cake turned out beautifully and full of flavor.

This pound cake is dense and rich—just what a pound cake should be. I like to use a bit of cream cheese along with butter for my pound cakes as it makes it richer in my opinion. But what makes this cake extra special are the berries.

Inside this pound cake, the berries are bursting with flavor and color. I am personally a fan of pairing the raspberries and blueberries because they create a red, white and blue effect in the cake. Can someone say, “Fourth of July”?!

The berries creates a bit of tartness in each bite, which pairs well with the buttery, sweet cake. The only thing that could have made this cake better would be a scoop of vanilla ice cream. Yum!

Try this blueberry raspberry pound cake for the Fourth of July, Memorial Day, or just when you’re craving a berry-filled dessert!

Tools needs to make raspberry blueberry pound cake…

Blueberry Raspberry Pound Cake

Blueberry raspberry pound cake is a delicious dessert for summer when berries are in season. The red and blue berries make this the perfect dish for the Fourth of July!

Course
Dessert

Prep Time10minutes

Cook Time1hour15minutes

Servings9one-inch thick slices

Ingredients

1 1/2cups(187 g) unbleached all-purpose flour,

1 1/4cups(250 g) granulated sugar

1teaspoonbaking powder

3/4teaspoonsalt

11tablespoons(155 g) unsalted butter, room temperature

2 1/2ounce(68 g) cream cheese, room temperature

2teaspoonsvanilla extract

1/4teaspoonalmond extract,optional

4eggs,room temperature

3/4cup(75 g) frozen raspberries

3/4cup(75 g) frozen blueberries

extraflour for dusting berries

Instructions

Preheat oven to 325°F. Line a 9-inch by 5-inch loaf pan with parchment paper and spray with nonstick spray.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat together the butter and cream cheese at high speed, until very light and fluffy (about 3 minutes). Add the vanilla and almond extracts and 1 egg; beat well. Continue to add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.¹

Turn the mixer on low and slowly add the flour mixture. Increase speed to medium and mix until the extremely light and fluffy, about 1 minute.

Toss the frozen raspberries and blueberries in flour and, using a wooden spoon or rubber spatula, gently fold the berries into the cake batter.³

Spoon the batter into prepared loaf pan. Bake for 75 minutes total. After 50 minutes, tent the loaf pan with tin foil and return the pound cake to the oven to bake for 25 more minutes.

Pound cake is finished with golden in color and a toothpick inserted in the center comes out clean. Let pound cake cool in the pan for 5 minutes, then use the edges of the parchment paper to lift the pound cake out of the pan and set on a wire rack. Serve warm or at room temperature.

Recipe Notes

¹ After adding the eggs, the batter may have pieces of butter/cream cheese. That is okay! Scrape down the sides, mix again, then add the flour. It will all come together!

² To store, wrap the cooled pound cake in plastic wrap and keep at room temperature for up to a week.

³ Tossing the berries in flour will prevent the berries from sinking to the bottom of the cake while baking. It also helps the berries from bleeding color into the cake batter.

If you like blueberry raspberry pound cake, try these recipes…

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Comments

I am so envious! Berry season is my favourite. I’m currently in Vietnam where berries don’t exist (excepts at gourmet food stores where 500g is going to cost you $20) so for now I’m going to stare at this pictures and pretend like I’m eating this beautiful cake until I fly home and can actually make it.

Thank you for another DELICIOUS recipe!! I made three (yes, three) of these last week: the first two were devoured and the last one was carefully wrapped and sent off with my boyfriend to bring to his Mom’s because he wanted his Mom to try it (a huge compliment, I think). Thanks for adding the note about how the cream cheese and butter might have an odd look after adding the eggs; it sure did, but it went away with further mixing.